Jar of preserved lemons recipe

  • Makes 1 jar
  • 20 mins prep, 10 mins cooking, 2-3 weeks preserving time
  • 251 calories / serving
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Place the whole lemons in a saucepan and cover with boiling water and boil for 1 minute. Drain and pat the lemons dry with kitchen paper. 

Dissolve the table salt in the white wine vinegar in a saucepan over a medium heat, bringing to a simmer. Remove from the heat as soon as it has dissolved and allow the pickling brine to cool to room temperature.

Make 4 incisions in each lemon at even intervals, without cutting all the way through so that they hold their shape. Arrange in a sterile glass jar large enough to hold them. Pour the pickling brine into the jar and seal the lid well. Allow the lemons to pickle for 2-3 weeks in the fridge before eating.

  • Ingredients

  • 6 lemons
  • 2tbsp salt
  • 1l white wine vinegar
  • Energy 1090kj 251kcal 13%
  • Fat 2g 2%
  • Saturates 1g 7%
  • Sugars 8g 9%
  • Salt 25.9g 432%

of the reference intake
Carbohydrate 11.9g Protein 2.7g Fibre 1g


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